Smoky Sweet Potato & Black Bean Enchiladas
My hearty, delicious vegetarian dish is absolutely packed with nutrients. I always make two and freeze one for a future dinner.
—Elizabeth Lindemann, Salem, MA
Prep: 25 min. • Cook: 35 min. Makes: 6 servings
1 large sweet potato, cubed 1 small onion, chopped 1 small sweet red pepper, chopped 1/2 cup minced fresh cilantro 1 tsp. smoked paprika 1/2 tsp. each garlic powder, ground cumin and ground coriander 1/2 tsp. pepper 1 can (15 oz.) black beans, rinsed and drained
1 can (15 oz.) enchilada sauce 12 corn tortillas (6 in.), warmed 2 cups shredded Monterey Jack cheese, divided
Optional toppings: cubed avocado, sour cream, salsa, minced cilantro and hot sauce
1. Preheat oven to 375°. In a saucepan, place a steamer basket over 1 in. of water. Place sweet potato, onion and red pepper in basket. Bring water to a boil. Reduce heat to a simmer; steam, covered, until tender, 15-20 minutes.
2. Transfer vegetables to a large bowl. Mash vegetables, gradually adding cilantro, spices and pepper, to reach desired consistency. Stir in black beans.
3. Spread 1/3 cup enchilada sauce into a greased 13x9-in. baking dish. Place
1/3 cup vegetable mixture in center of each tortilla; sprinkle with 4 tsp. cheese. Roll up and place in prepared dish. Top with the remaining enchilada sauce; sprinkle with remaining cheese.
4. Bake, uncovered, until heated through and the cheese is melted, 20-25 minutes. If desired, serve with optional toppings.
2 enchiladas: 399 cal., 14g fat (7g sat. fat), 34mg chol., 843mg sod., 52g carb. (9g sugars, 8g fiber), 18g pro.